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Recipes
| Grilled Prawns With Tomato-and-Green-Peppercorn Sauce |
| Chef |
Patrick Dwyer |
| Restaurant/Operation |
McCormick & Schmick’s Seafood Restaurant, Philadelphia |
| Menupart |
Appetizers, Fish and Seafood |
| Daypart |
Lunch, Dinner |
| Region |
American |
| Yield: 4 servings |
| Tomatoes, peeled, seeded, diced |
1/2 cup |
| Green peppercorns |
1 Tbsp. |
| Jumbo prawns, peeled, deveined |
24 |
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1. Reduce wine to 1/4 cup over high heat; cool to room temperature. Combine wine with tomatoes, butter, peppercorns, parsley and shallots; reserve.
2. Broil or grill prawns until pink and opaque but not dry. Arrange 6 prawns each on 4 dinner plates and pour sauce over. |
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